This might be my new warm weather potluck recipe. I wanted something different than the usual picnic potato salad. More like a German potato salad. The roasted potatoes and red onion are tossed with thyme and a simple Dijon mustard vinaigrette. It’s a simple recipe that’s gluten free, dairy free and vegan.

Roasted Potato Salad + Mustard Vinaigrette

48oz red fingerling potatoes, halved lengthwise

1 red onion, chopped

grape seed oil, about 1/4 cup

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2 teaspoons fresh thyme leaves

1 big tablespoon Dijon mustard

3 tablespoons red wine vinegar

1/3 cup olive oil

Heat oven to 425 degrees. Toss potatoes and red onion in grape seed oil. Arrange on a baking tray. Sprinkle with salt and pepper. Roast until tender and browned, about 45 minutes. (You can toss them halfway through but I don’t)

Remove from oven. Sprinkle thyme leaves over potatoes. Set aside until warm but not hot.

Make the mustard vinaigrette by whisking mustard and vinegar together. While whisking constantly slowly stream in oil. Slowly adding the oil will help the vinaigrette come to together here. Whisk until all the oil was been worked in and vinaigrette is emulsified. Spoon over or toss with potatoes.

Such a pleasing, simple soup - healthy and vegetarian. I love the addition of lemon and dill to the classic combination of mushroom and barley.

6 servings.

Mushroom + Barley Soup with Lemon and Dill

dash olive oil

1 yellow onion, diced

3 cloves garlic, minced

3 carrots, peeled, chopped

3 celery ribs, chopped

1 potato, peeled, chopped

12 oz ceremini mushrooms, sliced

1/2 cup pearled barley, rinsed

1 bay leaf

1/2 teaspoon dried thyme

2 quarts vegetable stock

1 q4oz tin chickpeas, drained, rinsed

1/2 cup chopped fresh dill

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juice of one lemon

In a large pot over medium heat, sauté onions and garlic in dash of olive oil until soft. Add carrots, celery, potato, mushrooms, barley, bay, thyme and stock. Season with a bit of salt and pepper. Bring to a boil, reduce to a simmer. Simmer until barley is tender, about 30 minutes. Add chickpeas and dill. Season with salt, pepper and lemon juice.